Panfried Porcini and Parmesan Chicken Fingers

Alison Miksch

Panfried in a skillet, these chicken fingers impart earthy flavor from dried porcini mushrooms added to the crumb coating. You can find dried porcini mushrooms in many gourmet food stores. If dried porcini are unavailable, dried chanterelles or shiitakes can be substituted.

Level:
Moderate

Serves:
4

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Ingredients

3 oz. day-old Italian bread

3 tbsp. pine nuts

3 tbsp. Parmigiano-Reggiano cheese

½ oz. dried porcini mushrooms

2 tbsp. fresh oregano leaves

1 tsp. salt

¼ tsp. fresh-ground pepper

2 lb. boneless, skinless chicken breast halves

2 large eggs

½ c. olive oil

Directions

Make the porcini crumb coating: Place the bread, pine nuts, cheese, mushroom pieces, oregano, salt, and pepper in the bowl of a food processor and process until the mixture resembles fine crumbs. Transfer to a plate and set aside.

Fry the chicken: Dip the chicken pieces into the egg mixture and transfer to the crumb mixture. Press the crumbs onto all sides of the chicken and transfer to a clean plate. Heat 3 tablespoons of the olive oil in a 9- or 10-inch cast-iron skillet over medium-high heat. Add the chicken pieces, about 8 at a time, and cook until crust is crispy and golden and chicken is cooked through -- about 2 minutes per side. Drain chicken on a wire rack. Repeat with remaining chicken. Serve immediately or keep warm in the oven at 250 degrees F until ready to serve.

Tips & Techniques

You can find dried porcini mushrooms in many gourmet-food stores. If dried porcini are unavailable, dried chanterelles or shiitakes can be substituted.